History
To understand the history of Tacacá, we must go back to the indigenous era. Even before colonial times, legend has it that the natives of the region were already preparing various broths.
And for their preparation, they used all edible foods from the area, such as different kinds of herbs and tucupi. In addition to abundant water; and being so hearty, it was consumed frequently.
When Europeans arrived in Brazil, the same happened as in many other places on the American continent: a very significant cultural fusion, where local and foreign ingredients blend.
This is because, when Europeans realized that most of the time natives consumed a kind of broth — Tacacá — they decided to try it and add some of their own ingredients.
However, although they thought they had improved the recipe, the natives thought very differently, as they were used to the original flavor and did not like the idea of changing it in any way.
This explains why there are not many variations between the original Tacacá and the one consumed today throughout Brazil. It is made with jambú herb, tucupi, and water.
Additional Data
Although there are few variations of Tacacá, the accompaniments are not as limited, such as shrimp, cassava, and garlic.
Besides its exotic flavor, this soup is also used as a medicinal food, capable of relieving toothache and providing nutrients and vitamins necessary for the proper functioning of the human body.
